Mushroom and Fontina Pizza

Mushroom and Fontina Pizza
Mushroom and Fontina Pizza
Makes one pizza


  • 1 15 oz store bought dough ball
  • 4 TBSP olive oil, divided
  • 1 TBSP butter, salted
  • 1 portobello mushroom, sliced
  • 3-4 shitake mushrooms, sliced
  • 3-4 crimini mushrooms sliced
  • salt and pepper to taste
  • 1/3 cup dry white wine
  • 1 shallot, sliced
  • 1 cup caramelized onions
  • 1 1/2 cups fontina cheese, shredded
  • 1/2 cup mozzarella cheese, shredded or sliced
  • 1/2 cup Parmesan cheese, grated
  • garlic salt
  • corn meal


  1. Allow dough ball to sit at room temperature for at least 2 hours before preparing. Place pizza stone in oven and heat to 500 degrees for 30 minutes. 
  2. To prepare mushrooms, heat 1 TBSP olive oil and 1 TBSP butter in a medium skillet over medium heat. Add mushrooms and season with salt and pepper to taste. Add wine and cook for 5-7 minutes or until wine is almost evaporated. Remove mushrooms from pan and set aside. Add 1 TBSP olive oil to the pan drippings. Add shallots and saute for 2-3 minutes.  Remove from skillet and set aside. Note: If also preparing caramelized onions, use the same pan.
  3. Flour the counter top to prevent the dough from sticking and roll out pizza dough to a 12 inch circle or other desired shape. 
  4. Sprinkle a pizza peel with corn meal and place dough on top of corn meal.
  5. Drizzle 2 TBSP olive oil over pizza and rub into dough.  Layer caramelized onions and mushrooms over top.  Sprinkle with cheese. Layer shallots over the cheese. Sprinkle with garlic salt to taste. 
  6. Use the pizza peel to place pizza in the oven.  It should slide off the peel and onto the stone easily because of the cornmeal. Bake for 8-10 minutes. Use the pizza peel to remove the pizza from the oven. Enjoy!
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